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Bengali Chicken Biryani

Bengali Chicken Biryani is a delicious and aromatic dish that beautifully showcases the rich culinary traditions of Bengal. This delightful one-pot meal features tender chicken marinated in a flavorful blend of spices and yogurt, combined with fragrant basmati rice and the unique addition of potatoes.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 300 kcal

Ingredients
  

For the Chicken Marinade

  • 1 kg chicken cut into pieces
  • 1 cup yogurt dahi
  • 2 tablespoons ginger-garlic paste
  • 2-3 green chilies slit
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Fresh mint leaves for garnish

For the Rice

  • 3 cups basmati rice
  • 6 cups water for cooking
  • 3-4 whole cloves
  • 3-4 green cardamom pods
  • 1 bay leaf
  • Salt to taste

For Cooking

  • 4 tablespoons ghee or oil
  • 3 medium-sized onions thinly sliced
  • 4 medium-sized potatoes boiled and halved
  • Fried onions beresta for garnishing
  • A pinch of saffron strands soaked in warm milk optional
  • Kewra water or rose water for aroma

Instructions
 

Marinate the Chicken

  • In a large mixing bowl, combine yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, and salt.
  • Add the chicken pieces to this marinade and mix well until all pieces are coated.
  • Cover and let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).

Prepare the Rice

  • Rinse the basmati rice under cold water until it runs clear to remove excess starch.
  • Soak the rice in water for about 30 minutes.
  • In a large pot, bring water to a boil; add whole spices (cloves, cardamom pods, bay leaf) along with salt.
  • Add soaked rice and cook until it is about 70% done; it should still have a slight bite.
  • Drain the rice and set aside.

Cook the Chicken

  • In a heavy-bottomed vessel or kadhai, heat ghee or oil over medium heat.
  • Add sliced onions and sauté until they turn golden brown.
  • Stir in the marinated chicken along with any remaining marinade.
  • Cook on medium heat until the chicken is tender (about 15–20 minutes). If necessary, add a little water to prevent sticking.

Layering the Biryani

  • In a heavy pot suitable for Dum cooking, spread half of the cooked chicken mixture at the bottom.
  • Layer half of the partially cooked rice over it.
  • Place halved boiled potatoes on top of this layer.
  • Repeat with another layer of chicken followed by rice.
  • Drizzle saffron milk over the top layer if using; sprinkle with fried onions and fresh herbs.
  • Seal the pot with aluminum foil or dough to trap steam.

Cooking on Dum

  • Place the pot on low heat for about 30–40 minutes to allow flavors to meld together.
  • Once done, turn off the heat and let it rest for an additional 10 minutes before opening.

Notes

Tips for Perfect Bengali Chicken Biryani

  • Quality Ingredients: Use fresh chicken and high-quality basmati rice for better flavor and texture.
  • Marination Time: Allow sufficient marination time for deep flavor absorption.
  • Dum Cooking: Ensure that you seal the pot properly during Dum cooking to retain moisture.
Keyword Bengali Chicken Biryani